Central Valley Harvest Bake USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
A succulent side dish that provides a striking contrast of flavors and textures.
CACFP CREDITING INFORMATION
½ cup provides ½ cup vegetable and ¼ oz equivalent grains.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Instructions
 

  • Preheat oven to 350 °F.
  • In a large bowl, toss squash in 1 tsp olive oil. Spread onto a large baking sheet sprayed with nonstick cooking spray. Roast in oven at 350 °F for 30 minutes or until tender and lightly brown around the edges. Remove and keep warm.
  • In a small bowl, toss onions, jalapeno peppers, and red peppers with remaining olive oil. Spread vegetables evenly onto a baking sheet sprayed with a nonstick cooking spray and roast in oven at 350 °F for 15 minutes or until tender and lightly brown around the edges. Check the vegetables often, they will brown very quickly. Remove and keep warm.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and ½ cup water in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa and water
  • In a large bowl, combine squash, black beans, quinoa, and oregano.
  • Mix in applesauce, salt, and optional fresh lime juice.
  • Add onions, jalapeno peppers, and red peppers. Mix well.
  • Pour mixture into an 8” x 8” nonstick baking pan. Press gently to pack. Sprinkle granola evenly over the top of mixture. Bake for 30 minutes at 350 °F. Granola should be lightly browned.
    Serve hot.

Nutrition INFORMATION

Central Valley Harvest Bake USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup
Calories
97
Total Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
115
mg
5
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
4
g
17
%
Protein
 
2
g
4
%
Vitamin A
 
8912
IU
178
%
Vitamin C
 
19
mg
23
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
Yield / Volume